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<90 Minutes

Lentil Tacos

So good, you won't want to go back to ground beef tacos (especially if you add the optional TVP to your lentil mix!) Lentils are very healthy as well as being much cheaper than meat. You can get a bag that will feed a family of 6 for under a dollar!

Yield: 12 servings

1
(16 oz.) bag brown lentils
about six cups of water
1
Tablespoon cumin
3
teaspoons chili powder
1
Tablespoon hot sauce
1
teaspoon thyme
1
medium onion (diced)
2
jalapenos (seeded and diced)
salt and pepper (to taste)
12
taco shells
¼
cup of TVP (textured vegetable protein...entirely optional)
Optional topping suggestions:
taco sauce
spinach
romaine
tomatoes
black olives
cheese (soy cheese for vegans)
sour cream (tofutti for vegans)

Rinse and drain lentils in cold water. Heat up about six cups of water until boiling and add lentils. Make sure there is about an inch and a half of water above the lentils, because lentils absorb a lot of water as they cook.

Reduce heat to medium and make sure to keep a lid on your lentils. It usually takes about an hour to cook lentils, more if you want them to have their best texture. Optimal cook time would be about an hour and a half.

At about an hour of cook time, add in the TVP (optional) if you want a "meatier" texture to the taco filling.

Don't add salt until the last ten minutes of cook time or the lentils won't be as tender as they should be.

Sautee diced onion and jalapeno around the last ten minutes of cook time and add to lentils when they are tender.

Add in cumin, chili powder, onion powder, thyme, and salt and pepper (to taste). Let simmer another 10 minutes to let the spices develop.

Microwave or Bake taco shells according to the package directions. I usually microwave because they seem to hold together better. Add whatever toppings and enjoy!